Saucy Potatoes With Chicken Or Pork Recipes

Steps:

• Place potatoes in a 3-qt. slow cooker. Combine the remaining ingredients, reserving 1/3 cup bacon crumbles; pour over potatoes and mix well. Cover and cook on high for 4-5 hours. Top with reserved bacon and if desired, chopped chives and coarse cracked pepper.

Steps:

• In a 12-in. skillet, heat 1 tablespoon butter over medium heat. Cook pork 2-4 minutes on each side or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook and stir until almost tender. Add garlic; cook 1 minute longer. Stir in potatoes, 1-1/2 cups broth, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Stir in green onions. Return pork to pan and heat through.

Steps:

• Place potatoes and water in a large microwave-safe dish. Microwave, covered, on high for 3-5 minutes or until potatoes are almost tender; drain., Transfer potatoes and pork chops to a 4- or 5-qt. slow cooker. In a bowl, mix condensed soup, milk and salad dressing mix; pour over pork chops. Cook, covered, on low 4-5 hours or until pork and potatoes are tender (a thermometer inserted in pork should read at least 145°). If desired, sprinkle with parsley.

Steps:

• If using salted peanuts, rinse and pat dry. Grind peanuts in food processor till finely ground. (You can use unsalted, unroasted peanuts and toast them over low heat in a frying pan for about 2-3 minutes before grinding.).
• Heat half the olive oil in a heavy skillet or dutch oven. Add the chicken pieces, season with salt and pepper to taste and cook for about 10 minutes, or till golden brown all over.
• Transfer chicken to a plate using a slotted spoon.
• Add the pork to the pan, seasoning with salt and pepper, and saute for 3-4 minutes, till golden brown.
• Transfer to plate with cooked chicken.
• Add remaining oil to pan and lower heat. Stir in onion and cook for 5 minutes, adding water if it begins to stick.
• Stir in garlic, paprika and cumin and cook for 1 minute.
• Add the sliced potatoes, stir and cover the pan; cook for 3 minutes. (potatoes that break down during boiling work best here - I used russets).
• Add the stock and ground peanuts; bring to a boil, then simmer gently for 20-30 minutes.
• Return chicken and pork to the pan and bring to a boil.
• Lower the heat, replace the lid and simmer for 6-8 minutes, till meat is cooked through.
• Avoid overcooking so that the meat does not become tough and stringy.
• Garnish the stew with egg slices, black olives and parsley if desired (I didn't use any of these and it was still very nice).
• Serve over cooked rice (unless you really don't like the idea of potatoes and rice together - I loved it!).

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium heat. Brown pork chops in batches; drain. Transfer to a 3-qt. slow cooker., In a large bowl, combine soup, onion, ketchup and Worcestershire sauce; pour over chops. Cover and cook on high for 4-5 hours or until meat is tender. Serve with potatoes or rice.

Steps:

• Combine soup, tomato sauce and dressing mix.
• Spoon 1/3 of the mixture in the bottom of a crock pot.
• Add 1/3 of the potatoes topped with 1/2 of the onions, repeat the layers and top with the remaining potatoes and 1/3 of the sauce mix.
• Add the boneless pork chops and top with the remaining sauce.
• Cover and cook on High 7-9 hours.